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Messages - davidgzach

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1036
Ingredients / Homegrown Cascade
« on: October 24, 2012, 05:18:49 AM »
All,

I have about 5 oz of homegrown Cascade in the freezer.  I'm thinking about brewing a Pale Ale and just tossing them all in at 15 minutes.  Thoughts?

Dave

1037
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 23, 2012, 10:55:27 AM »
I expect no less from Dr Schmidlin. Only wish this sort of insight was more frequent.

+1 to that!

1038
Ingredients / Re: Adding sugars in the secondary
« on: October 23, 2012, 10:14:02 AM »
Another vote for bottling as is and making adjustments for the next batch.

Dave

1039
All Grain Brewing / Re: My first brew
« on: October 22, 2012, 10:20:50 AM »
Not a bad first day at all!  Stuck sparge could be more because of the extra roasted barley as well.  How much in total?

Congrats on your first all grain!

Dave

1040
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 22, 2012, 09:44:21 AM »
If I were going to do it, I would just put the hose in the top of the carboy and cover it all with foil.  It's not gonna be on there for long, you don't want to over pitch the receiving carboy either.  I'd say an hour would be more than enough.

For a bucket I wouldn't do this.  You'd be better to top crop and be done with it in 5 minutes.

That makes sense too!

1041
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 22, 2012, 09:41:15 AM »
Quote
How did you release the pressure?  I'm picturing a blowoff tube from one grommet to another.  If that is the only outlet for each, how did you account for the change in pressure going in to the underpitched batch?  Or am I missing something obvious?  Happens to me sometimes..... ???

Carboy caps would work, methinks. Airlock in one hole and a tube in the other?

That makes sense.  There has to be a way to relieve the pressure from the combined system.

Dave

1042
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 22, 2012, 09:39:20 AM »
Gonna keg this today and keep some for re-pitching.  Based on this, would it be better to keep the yeast from the underpitched or the over pitched for a porter (WLP007).  Gonna keg today and brew tomorrow.
Will update with FG and comments later.

I would say overpitched but can't wait to hear other responses on that.

Dave

1043
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 09:35:32 AM »
I always have a couple of packs of US-05 in the fridge just in case I need them.

Dave

1044
Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: October 19, 2012, 11:41:56 AM »
HMMM.  Mr.Malty says Timothy Taylor for 1469.  I hope WL is Sammy.  I'll do a little investigating.

Dave

1045
Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: October 19, 2012, 10:50:51 AM »
Paul,

That's the Sam Smith yeast, right?  Oh man, thanks for letting me know!

Dave

1046
Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: October 19, 2012, 09:40:57 AM »
Looks good!  I would go with the ESB yeast.  It gives a maltier profile.

Agreed.  My first choice too!

Dave

1047
General Homebrew Discussion / Re: score or....
« on: October 19, 2012, 08:02:25 AM »
Hopefully you're just having a party!   ;D

Good score!

Dave

1048
If you are not interested in building it, that is a great way to break in to all-grain.  I'd stop short of a RIMS or HERMES system until you are certain of your addiction..... ;)

Dave

1049
All Grain Brewing / Re: Looking for boil tips
« on: October 18, 2012, 02:37:47 PM »
Kaiser beat me to it.  I remembered as I looked at a recipe that first wort hopping was really helping with boilovers as well. 

I also agree with Euge that a 20G kettle would be much better.

Dave

1050
Equipment and Software / Re: temperature contolling during fermentation
« on: October 18, 2012, 02:33:51 PM »
I think mine is 19 cu ft but it holds 4 carboys.  Great for lagers.

I switched to a blow off tube for everything so I didn't have to worry about a collar.

Dave

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